Melon Prosciutto Salad with Basil Balsamic Vinaigrette

This melon prosciutto salad is really great for hot summer days because it doesn't require the use of anything heated. As much as I love grilled food in the summer, there are just some days where it's way too hot to even think about grilling. So stay in your air-conditioned kitchen and make this quick salad with a delicious basil balsamic vinaigrette.

Ingredients:

(for the salad)

• 1 pack of prosciutto

• 9 slices of cantaloup

• 1 bag or clamshell of arugula

• Handful of basil leaves

• ½ red onion, thinly sliced

(for the dressing)

• 6 oz. extra virgin olive oil

• 3 tbsp balsamic vinegar

• 1 tsp honey

• 1 clove garlic, minced

• handful of basil, chopped

• Salt and pepper to taste

Directions:

• Place the arugula into a salad serving bowl or divide it up evenly among 3 bowls.

• Add the onion and basil leaves (if some of the leaves are too large, you may want to tear them).

• Take your cantaloup slices and wrap one piece of prosciutto around each one.

• In a small jar, combine the salad dressing ingredients and mix well.

• Pour the dressing over the salad and enjoy!

This recipe makes 3 servings. Let me know if you give it a try.